PANZANELLA

I friend of mine gave me this recipe and I'm going to try to figure it out in the USA  lol but I think is will be a good salad .  Raining here today I'm just going to do some laundry and cleaning and watch some movies I guess. :)

Lisa's  ( Donk )

 PANZANELLA 

 Ingredients 1/2 red onion, thinly sliced 2 small red capsicums, quartered, seeded 1/2 (330g) loaf day-old ciabatta, cut into 3cm pieces 100ml extra virgin olive oil, plus extra, to drizzle 1 clove garlic, crushed 3 anchovy fillets, finely chopped 1 long red chilli, seeded, finely chopped 60ml (1/4 cup) red wine vinegar 200g grape tomatoes 2 tbs baby capers 50g small black olives 5 vine-ripened tomatoes, cut into wedges 2 Lebanese cucumbers, halved, cut into 2cm pieces 1/4 cup small basil leaves Place onion and 1 tsp salt in a small bowl, cover with cold water, then soak for 20 minutes. Drain. Step 2 Meanwhile, preheat grill to high and line an oven tray with foil. Place capsicums, skin-side up, on tray and cook for 15 minutes or until skin is blistered and blackened. Fold foil up over capsicums and cool for 10 minutes. Peel off skins, then cut into 5mm-thick strips. Step 3 Place bread on an oven tray, drizzle generously with extra oil, then season with salt and pepper. Cook under grill, turning frequently, for 10 minutes or until toasted on all sides. Cool, then place in a large serving bowl. Step 4 To make dressing, place garlic, anchovies, chilli, vinegar and 1/2 tsp salt in a small bowl. Whisk to combine, then gradually whisk in oil. Step 5 Using your hands, squeeze each grape tomato, bursting skin and squirting juice over bread, then add tomatoes to bowl. Add onion, capsicums, dressing and remaining ingredients, then toss well to combine. Divide among plates to serve.


This is one I got from  All Recipes  and I'm going to try to make  one tonight

• 3 cups day old Italian bread, torn into bite-size pieces
• 2 tablespoons and 2 teaspoons olive oil
• salt and pepper to taste
• 1-1/2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoonbalsamic vinegar 
  2 medium ripe tomatoes, cut into wedges 
  1/4 cup and 2 tablespoons sliced red onion

• 5 basil leaves, shredded
• 1/4 cup pitted and halved green olives
• 1/2 cup fresh mozzarella, cut into bite-size pieces 
  Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving

Race day

We went to Golden Coral  for lunch today and cam home and Sam watched the race and I took a nap. lol
I got up and watched the end with him and  then had a relaxing night. I will be making these tomarrow I hope, I'm sure Sam will not eat them but they say they freeze well.

• 1 1/2 cups quinoa, rinsed
• 2 tablespoons olive oil
• 1 small onion, chopped
• kosher salt and black pepper
• 2 teaspoons chili powder
• 2 15.5-ounce cans pinto beans, rinsed
• 3/4 cup low-sodium vegetable broth
• 2 cloves garlic, chopped
• 2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid
• 8 10-inch tortillas or wraps
• 12 ounces sharp white Cheddar, grated (about 3 cups)
• salsa, sour cream, and sliced avocado, for serving

Directions

1. Heat oven to 400° F. Cook the quinoa according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until softened, 3 to 5 minutes. Add the chili powder and cook, stirring, until fragrant, about 1 minute. Add the beans, broth, and garlic and simmer, stirring occasionally, until most of the liquid has been absorbed, 2 to 4 minutes more. Fold in the spinach.
3. Dividing evenly, top the tortillas with the quinoa (about ½ cup each), bean mixture (about ½ cup each), and Cheddar (about ⅓ cup each). Roll up into burritos; wrap each in heavy-duty foil and place on a baking sheet.
4. Bake the burritos until warmed through, 15 to 20 minutes. Serve with the salsa, sour cream, and sliced avocado.
5. The uncooked wrapped burritos can be frozen in freezer bags for up to 3 months. To reheat, remove from foil and microwave on high until warmed through.

Cold Saterday

I was so excited this morning to find a old friend of my moms this morning while watching the Today Show. Sad that it was about the School shooting.
Sam and Cameron went to the house and took all the ten  to the scrap yard and brought me back the dehumidifier. I made bean goulash and corn bread for diner. 
Click here to see video

Chicken Cacciatore

Ingredients:

1 lb chicken breasts

1 (26 oz) jar of chunky vegetable-style spaghetti sauce

1 zucchini, chopped

1 green pepper, chopped

1 sweet onion, chopped

Directions:

Place all ingredients in a resealable gallon-sized freezer bag and mix together.

Garnish: chopped black olives, shredded Parm cheese

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 6-8 hours. 

Serve with cooked spaghetti noodles


or this one ?? I think I will do both this week

Maple Dijon Glazed Chicken

Ingredients:

1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste

Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.

Good news for a change

 I got a call last night from the hall saying that it will not be long before I will be going to work !! I'm so excited. I think I will make a pie !!!!!
I'm going to go look for some steel-toe boots this morning 1st.

I'm still here lol

 It has been a busy few days and I just have not felt like chatting.  I'm getting ready to make and bunch of freezer crock-pot  meals for this winter. I will post more  in a day or two I hope. We had freezing rain and some hail today and it is going to freeze tonight too. I'm  not ready for winter yet. I was hopping for some FALL 1st.



Coconut Curry Chicken (modified from this Chicken Curry recipe at Martha Stewart)

IN THE BAG- 3 pounds boneless, skinless chicken thighs, 2 lbs. of chopped butternut squash, 2 medium onions,chopped, 8 minced garlic cloves, 1 oz fresh ginger, 2 T curry powder,1 t ground coriander, 1 t ground cumin, coarse salt
TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
TO SERVE- Garnish with chopped cashews and cilantro (except if you’re us and you hate cilantro- then just garnish with cashews).





Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.Cook overnight for 8 - 9 hours on low.
I have a very small crock-pot so this is great for me. I did a !/2 recipe and it worked great too.

Second Sunday

This was a cool event and they have it every year in each county. This is the 1st time I have done it in this one. They had a Pink Boa 5K Run/Walk, Baby Buggy Parade it was real cute !! lots of my photos are from the Nature Walk and a Rally for the Cure,They even had a local store renting bikes of all kinds, and lots of other activity's to get the public active.The Rally for the Cure Golf Scramble and the Pink Boa Run/Walk raised $1028 for the Susan G. Komen Foundation !!

 CLICK HERE

This one is for you mom more Protein ;)

Pumpkin Spice Quinoa Breakfast Cookies 

 These good-for-you cookies made with quinoa and pumpkin spice are the perfect Fall treat, whether you have them for breakfast, snack or a post workout bite!

  They're just SO good! Gram for gram, quinoa has less fat, less calories and less carbs than rolled oats. And, the super, ultra bonus to it all? Quinoa is naturally gluten-free and isn't considered a "grain" (it's a seed!), which means it's going to be easier for your body to digest it. This little super seed has it all...

Pumpkin Spice Quinoa Breakfast Cookies
Skinnytaste.com
Servings: 12 • Size: 2 cookies • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 25 g • Fiber: 3 g • Protein: 4 g • Sugar: 7 g
Sodium: 45 mg • Cholesterol: 0 g

Ingredients:

• 1 1/2 cup water
• 3/4 cup raw quinoa
• 1 cup (150 grams) all-purpose flour
• 1/2 cup coconut sugar (or you can sub granulated)
• 1/4 cup (30 grams) ground flax seed
• 1 tablespoon pumpkin spice mix
• 1/8 teaspoon sea salt
• 1/2 cup (130 grams) pureed pumpkin
• 2 tablespoons oil
• 1 teaspoon pure vanilla extract
• 1 egg white (2 tablespoons + 1 teaspoon)
• 2 tablespoons maple syrup
• (Optional) 1/2 cup fat-free whipped topping

Directions:

Add quinoa to a fine mesh stainer and rinse well before using in this recipe. Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes. Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.

 

Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well. Pour the wet mixture in with the dry mixture and stir to combine. One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms. Bake in the preheated oven for 25-30 minutes, until cooked through and golden. Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform! When ready to serve, top each with a teaspoon of whipped cream if desired. Cookies can be stored in the fridge for up to 2 weeks.

Recipe notes:

• To make these quinoa cookies gluten-free, use gluten-free all-purpose flour like this.
• Coconut sugar could likely be replaced with any other type of sugar that you have on hand.
• Grape seed oil works well for this recipe, but any oil will do the trick!
• To make these quinoa cookies dairy-free, you could use coconut cream for the topping instead of whipped cream.
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